Lechona Tolimense is a festive Colombian specialty that pairs well-seasoned pork with rice, peas, and crisp skin.
This practical home method marinates pork shoulder and skin-on belly, roasts them until tender, and folds the meat and juices through seasoned rice.
Roast the belly skin-side up and keep it separate while resting so it stays crisp.
Serving Suggestions
Serve generous spoonfuls topped with crisp skin and a plain white-corn arepa.
Recipe Notes
Marinate one day ahead. Refrigerate the pork-rice mixture for three days and keep crisp skin separate.
Colombian Lechona Tolimense
Tolima-style roast pork with seasoned rice, peas, and crisp pork skin.
Equipment
- Large nonreactive bowl
- Large Dutch oven or roasting pan with lid
- Medium saucepan
- Instant-read thermometer
- Serving spoon
Ingredients
Marinated Pork
- 4 lb boneless pork shoulder cut into 2-inch pieces
- 10 oz skin-on pork belly cut into large pieces
- 6 cloves garlic minced
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp fine salt
- 1 tsp ground black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
Rice Filling
- 2 cups long-grain white rice rinsed
- 3 1/2 cups low-sodium chicken stock
- 1 cup cooked green peas
- 1 large yellow onion finely chopped
- 4 whole scallions finely chopped
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp fine salt
Serve
- 10 small plain white corn arepas
Instructions
Marinate:
- Combine the pork shoulder and belly with garlic, cumin, coriander, salt, pepper, orange juice, and lime juice. Cover and refrigerate for 8 to 24 hours.
- Heat the oven to 325 F (165 C). Arrange the pork in a covered roasting pan, keeping the belly skin facing up.
Roast and Cook Rice:
- Roast covered for 2 hours. Uncover and continue roasting for 60 to 90 minutes until the pork is tender and the belly skin is crisp. Transfer the skin to a board and rest the meat.
- Meanwhile, cook the onion and scallions in oil for 5 minutes. Stir in rice, cumin, turmeric, salt, and stock. Cover and cook gently for 16 minutes, then rest for 10 minutes and fold in the peas.
Combine:
- Chop the pork into irregular pieces and fold it, along with 1 cup of defatted roasting juices, into the rice.
- Break the crisp skin into shards. Spoon lechona onto plates, top with skin, and serve with small arepas.
Notes
- This practical home version recreates the flavors of whole-pig lechona in a covered roasting pan.
- If the skin needs more crisping, place it alone on a tray under the broiler for 1 to 2 minutes, watching closely.
Nutrition
Calories: 720kcalCarbohydrates: 69gProtein: 48gFat: 28gSaturated Fat: 9gCholesterol: 125mgSodium: 1050mgFiber: 5gSugar: 4g